Instructor: Atifa Prinsloo
Bisque is a creamy, smooth, strong flavor soup that is made by caramelizing the shell’s and the mirepoix.
Consommé is a rich flavor beef stock. The purpose of the soup is to taste the strong natural flavor of the ingredient.
- Haricots Verts means green bean, and the concept of the dish is to wrap the bacon around the green bean.
A dish originating in France and consisting of eggs baked in butter in individual cocottes or ramekins.
Potatoes Savoyarde is a classical French dish, and the purpose of the dish is to layer the potatoes, then use a gratin as a method to cover the potatoes with cheese.
Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.
Pan-Fried Trout with Toasted Almonds
A paupiette rolled with salmon mousse.
Roasted Pork Loin with butter sauce on the side.
A rack of lamb cover with mustard and panko. It's a classical french cooking method for lamb.
Boeuf Bourguignon is a beef stew braised in red wine, often red Burgundy, and beef stock.
French beef tartare is more like it dish that shows the skills of a although it’s simple, but how a chef makes raw meat taste flavorful is a really big challenging including the knife cut of the meat.
A dish make with sweet bread and vegetable. Sweetbread is a culinary name for the thymus.
Cuisses de grenouille is what people call frog, and the taste and texture of frog meat is approximately between chicken and fish.